Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus

Rate Now
Jump to RecipeJump to VideoPrint Recipe

Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus is a simple meal that comes together on one baking sheet and is packed with flavor.

white plate with a Baked Parmesan Pork Chop, Potatoes, & Asparagus

A simple mixture of parmesan cheese and seasoned panko breadcrumbs gets packed on top of thick-cut pork chops forming a cheesy, crispy crust when baked.  That same parmesan mixture gets sprinkled over chopped baby red potatoes and asparagus spears.  It all gets baked on one sheet pan or baking sheet for fast, easy clean up.

Sheet Pan with Pork Chops Potatoes & Asparagus

What to serve with this easy Meal:

Watch the step by step recipe video for Sheet Pan Baked Parmesan Pork Chops Potatoes and Asparagus below.

Find more of my recipes on TikTok

Parmesan crusted pork chops with roasted red potatoes and asparagus on a plate

Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus recipe

4.88 from 31 votes
Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus is a simple meal that comes together on one baking sheet and is packed with flavor.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


Servings 4 servings
Calories 449 kcal


  • 1 lb. baby red potatoes cut into 1x1 inch chunks halved or quartered depending on their initial size
  • 3 tbsp. olive oil divided
  • 1/2 cup grated parmesan cheese
  • 1/2 cup panko breadcrumbs
  • 1 tsp. garlic powder
  • 1/2 tsp. ground black pepper
  • 4 ½ inch thick boneless pork chops (1 pound total weight)*
  • 1 lb. asparagus spears not too thick


  • Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray.
  • Place the potatoes on the baking sheet. Drizzle with 1 tablespoon of olive oil. Use your hands to mix the potatoes around in the oil until they are all completely covered. Push the potatoes to one side of the baking sheet.
  • In a shallow dish or plate, add the parmesan, panko, garlic powder, and black pepper. Stir to combine.
  • Place the pork chops on the open side of the baking sheet. Brush the top of the pork chops with 1 tablespoon of olive oil. Spoon half of the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
  • Trim the tough woody ends off of the asparagus spears (I typically take off 1 to 1 ½ inches).
  • Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
  • Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.


Do NOT try to use thin pork chops in this recipe.  Thin pork chops will be dry.  Four pork chops should weigh around 1 pound.


Serving: 1portion = 1 pork chop & ¼ of the veggies | Calories: 449kcal | Carbohydrates: 35g | Protein: 28.5g | Fat: 23g | Saturated Fat: 6.8g | Sodium: 551.5mg | Fiber: 4.3g | Sugar: 3.7g
Course Dinner, Entree, Main Course, Side Dish
Keyword easy dinner recipes, easy pork chop recipe, parmesan asparagus, parmesan pork chops, parmesan potatoes, sheet pan dinner
Cuisine American
Author Amanda Finks


3 image collage showing making Sheet Pan Baked Parmesan Pork Chops Potatoes & Asparagus

Want more recipes?
Sign up here to have new recipes sent directly to your inbox.
newsletter signup

Leave a Comment

Your email address will not be published.

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    Delicious and although I was worried about the parmesan as it was not our typical pork chops, it was a hit with everyone. I think they were happy for a change. And the clean up was SO easy! It will become a regular at our house for sure.

  2. 5 stars
    The potatoes were still hard as rocks even after I removed the pork chops and added the asparagus.
    I finally microwaved them.

    1. 5 stars
      I have made it with white potatoes and sweet potatoes. I cube them the size of a quarter and bith work beautifully. Are you cutting your potatoes small?

  3. 5 stars
    Really easy to make, I made this for a “comfort food” party so I doubled the entire recipe and it came out great. I also was running late so I used the speed bake option on my stove and reduced the time by 30%, only needing to bake it for only 38 minutes and it was great. Got compliments on it at the party, as it was very moist.

  4. 5 stars
    These sound so yummy but I hate asparagus. Could I use green beans & cook it the same time? I can’t wait to try this!

    1. I think I’m going to make this tonight with broccoli since that’s all I have right now. I think it should be suited for similar cooking as asparagus (but maybe only 15 minutes instead of 20 in the oven).

    2. 5 stars
      This came out spectacular. I substituted green beans as I had them fresh in the yard. I did not change anything else except I increased the temp to 375 at the very end as I was concerned about the veggies not being completely cooked at 350. I really liked the results and was even more satisfied that I had very little cleanup to do as I lined my baking sheet with heavy foil before following the recipe as written – including the nonstick spray on the foil. I will be making this again and again. The chops were so tender which was my biggest concern.

  5. 5 stars
    Made this earlier this week using 2″ thick boneless pork chops, potatoes, and broccoli. Was delicious, although we prefer the pork a little less done. I would cut the pork cooking time if using a thinner chop. Thanks for an easy and delicious recipe that I’ll use again.

  6. 5 stars
    Thanks for this recipe! I didn’t have asparagus so used baby carrots and it turned out great! I also threw in some chunked up onions. My hubby and son were happy campers.

  7. 5 stars
    I made this last night and it was really delicious – my sons who normally would not eat asparagus were fighting over who got to finish it! Thanks!

  8. Am I the only one who can’t seem to get the topping to brown? I’ve tried the broiler, and putting butter on top… I just don’t understand why it never browns for me. It is crisp, because the Panko. But, not from the baking/browning.

  9. I bought thick cut pork chops thinking they would be the half inch size but they are actually an inch thick. Should I up the temp and cook time? What do you suggest?

    1. I wondered the same thing. Usually takes potatoes a long time to bake and I wondered how thick the chops would have to be to stay juicy

  10. 5 stars
    Super easy recipe packed with LOTS of flavor!!! Will definitely be added to my dinner rotation! Thanks for the recipe!

  11. I did broccoli, onions, mushrooms and asparagus, two sheet pans for the veggies and separate for the chops, they were thin so I am thinking 20 minutes and I will probably tun them half way through.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

Read more